Black coffee is poured into the mug. Whiskey and at least one level teaspoon of sugar is stirred in until fully dissolved. The sugar is essential for floating liquid cream on top.Thick cream is carefully poured over the back of a spoon initially held just above the surface of the coffee and gradually raised a little. The layer of cream will float on the coffee without mixing. The coffee is drunk through the layer of cream.
To ensure the integrity of the ingredients of Irish Coffee, NSAI, Ireland’s national standards body, published an Irish Standard, I.S. 417 Irish Coffee, in 1988.
Traditionally, light color beer is most preferred to create the green effect as well. Darker beer also can select but you can get a little darker green. It depends on satisfaction of each beer drinkers.
Ingredients
- Recommended Light Beer or a Guinness Beer (light colored beers will display the green color better)
- Green Food Coloring
Mixing
Place 2 to 3 drops of green food coloring in the clear glass of Light Beer or Guinness Beer. Pour beer into a glass slowly. Wait for few seconds, the color mixing diluted with beer.
All recipes for traditional soda bread contain flour, baking soda, sour milk (buttermilk) and salt.
That’s it!!!
This was a daily bread that didn’t keep long and had to be baked every few days. It was not a festive “cake” and did not contain whisky, candied fruit, caraway seeds, raisins (add raisins and it becomes “spotted dog” not to be confused with the pudding made with suet of the same name), or any other ingredient.
Click for Recipe for White Soda Bread
Wikipedia-The origin of the name is unclear.There are theories that suggest that beef Wellington is
named after Arthur Wellesley, 1st Duke of Wellington. Some theories go a step further and suggest this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry, but there is a noted lack of evidence supporting this. In addition to the dearth of evidence attaching this dish to the famous Duke, the earliest recorded recipe to bear this name appeared in a 1966 cookbook.
See Recipe
There are many ways to serve pig’s feet, including: boiled, pickled, jellied, or barbequed. MCCN is presenting you with two ways to pig-out with pig feet. First see the recipe for southern style pig’s feet to satisfy the spicy soul food yearning. It’s a staple in many a southerner or African-American’s New Year’s Day dinner celebration. Secondly, we have an Irish recipe commonly called Crubeens. It’s a braised pig’s feet (trotters) dish generally eaten by our Irish friends right out of the hand. It’s usually consumed after coming from a night at the pub.
See Southern USA and Irish Recipes
When Multi Cultural Cooking Network Facebook fan Eva Elizabeth Tuss told us that Hungarian Cabbage Rolls is a must have on her holiday menu in her culture, we listened.
A cabbage roll (also stuffed cabbage) is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the ethnic cuisines of Europe and Asia, and has also found popularity in areas of North America settled by Eastern Europeans.
In Europe, the filling is traditionally based around meat, often beef, lamb or pork and is seasoned with garlic, onion and spices. Grains such as rice and barley, eggs, mushrooms and vegetables are often included. Pickled cabbage leaves are often used for wrapping, particularly in Southeastern Europe
Here is a recipe for Hungarian Cabbage Rolls. We hope Eva approves. SEE RECIPE
Cottage Pie (Shepherd’s Pie) A British or Irish meat pie made with beef mince and with a crust made from mashed potato. A variation on this dish is known as shepherd’s pie.The term cottage pie is known to have been in use in 1791,[ when the potato was being introduced as an edible crop affordable for the poor (cf. “cottage” meaning a modest dwelling for rural workers).
In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.
The term “shepherd’s pie” did not appear until the 1870s, and since then it has been used synonymously with “cottage pie”, regardless of whether the principal ingredient was beef or mutton. Having a British roommate, this is a staple meal.
Ingredients
- Ground Beef or Ground Turkey
- 1 Onion
- 1 Can of carrots
- 1 can of peas
- 1 Can of Beef Broth
Click to See Directions
Recently, I had a conversation with a group of friends about roasting asparagus with olive oil, not realizing all the twists and turns our conversation would have. My dear friend Ann who knows everything about what Dr. Oz(See Q&A) has to say about things, warned about roasting food with olive oil. Thus, I had to research this more after all I only the editor of a cooking website. I stumbled upon a blog which seem to share the same info that was shared with me. Read Below. 
George Mateljan has written 5 books on healthy eating, including The World’s HealthiestFoods.
While preparing for a Chicago Cooking Show, the author share with the producer, “You never want to let olive oil get hotter than 200-250 degrees,” he warned as he poured it into a pan for our
taped cooking segment.
When you first put room temperature olive oil into a pan, it’s green and vibrant- filled with vitamins and anti-oxidants. But as the temperature rises, all those nutrients are literally burned out of the oil, along with the color, and toxic fumes start to rise from the pan.
“People are inhaling this smoke every day when they think it’s being healthy, but in reality, the smoke from heated olive oil is full of toxins,” George tells me.
So what’s a home chef to do??!!
“Use an oil that can take the heat,” he explains.
“Like canola oil?” I ask.
“Use safflower oil, coconut oil, or avocado oil. You can find all of those in the supermarkets today,” he suggests.
George spent 10 years doing research before launching his
World’s Healthiest Foods book, so I trust he knows what he’s talking about.
So does this mean no more olive oil? Not a chance.
Research says that by ingesting more olives,
“I drizzle olive oil on just about everything,” says George. ”After I’ve cooked my meal, I put it on fish, vegetables, whatever you make- it’s like adding a handful of nutrients and vitamins to every dish.”
Read more: http://www.chicagonow.com/blogs/spiritual-dammit/2009/07/cooking-with-olive-oil-can-be-toxic.html#ixzz1VF5ZZjXC
Who would ever think a furniture store would help to popularize foods of a region? Ikea offers the Swedish Meatball and a sparkling Lingonberry beverage which are among the most popular item but they even have a Swedish Market.
Lingonberry
Lingonberry jam (Swedish: lingonsylt, Norwegian: tyttebærsyltetøy, Estonian: pohlamoos, Finnish: puolukkahillo) is a staple food in Scandinavian cuisine. Because lingonberries are plentiful in the forested areas of the inland, the jam is easy to prepare, has good keeping qualities and lots of vitamin C, it has always been very popular with traditional dishes such as kroppkakor, pitepalt, potato cake, kåldolmar, mustamakkara and black pudding. Today, it is served as jam, for instance with oven-made thick pancakes, as well as a relish with meat courses such as meatballs, beef stew or liver dishes; regionally even with fried herring.
